Directions
- 1Heat 1 Tbsp. vegetable oil in a large skillet over high heat.
- 2Cook 1 lb. ground beef chuck (20% fat), breaking it up with a wooden spoon, until browned but not completely cooked through, for 5–7 minutes.
- 3Transfer the beef to a medium bowl with a slotted spoon.
- 4Reduce heat to medium and add the remaining 1 Tbsp. vegetable oil to the skillet.
- 5Cook ½ medium onion, finely chopped, 2 plum tomatoes, cored and chopped, 1 medium poblano chile, seeds removed and finely chopped, 3 finely grated garlic cloves, 1 tsp. ground cumin, ½ tsp. freshly ground black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring until tender but not browned, about 5 minutes.
- 6Return the beef along with any juices to the pan.
- 7Add 1 medium Yukon Gold potato, peeled and chopped, and 2 cups chicken stock or low-sodium chicken broth.
- 8Bring to a simmer and cook, stirring and scraping up browned bits, until the potato is tender and the beef is cooked through, for 20–25 minutes.
- 9Season with more salt if needed.
- 10Mix in ¼ cup chopped cilantro just before serving.
- 11To make ahead, prepare picadillo (without cilantro) up to 3 months in advance, transfer to an airtight container, and freeze.
Ingredients
- 2 Tbsp. vegetable oil, divided
- 1 lb. ground beef chuck (20% fat)
- 0.5 medium onion, finely chopped
- 2 plum tomatoes, cored, chopped
- 1 medium poblano chile, seeds removed, finely chopped
- 3 garlic cloves, finely grated
- 1 tsp. ground cumin
- 0.5 tsp. freshly ground black pepper
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
- 1 medium Yukon Gold potato, peeled, chopped
- 2 cups chicken stock or low-sodium chicken broth
- 0.25 cup chopped cilantro
Equipment
large skilletwooden spoonslotted spoonmedium bowl
Tips
- Picadillo can be customized with oregano, coriander, paprika, jalapeño, serrano chiles, red bell peppers, olive oil, bacon fat, ground turkey, or black beans.
- Leftover picadillo makes an excellent breakfast wrapped in a warm tortilla with scrambled egg.
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